Mixed Berry Cornmeal Fruit Tart

By Camille Styles
Bohemian Picnic Prepared Tart

Mixed Berry Tart

Click here to read more about Renee and Selina’s Bohemian Picnic

Bohemian Picnic Prepared Tart

Mixed Berry Cornmeal Fruit Tart

Serves 6-8

Mixed Berry Cornmeal Fruit Tart

By Camille Styles


  • Dough
  • 1.5 cups all purpose flour, sifted
  • ½ cup organic cornmeal
  • 10 Tablespoons unsalted room temperature butter
  • ½ teaspoon sea salt
  • ½ cup coconut sugar or cane sugar
  • 3 egg yolks
  • ½ teaspoon vanilla extract
  • Mixed Berry Filling
  • 4 cups mixed fresh or frozen berries
  • ½ cup coconut or cane sugar
  • 1 Tbsp flour of choice
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Cornmeal dough


For the Dough

  1. Whisk flour, cornmeal and salt together in a bowl and set aside
  2. Mix butter and sugar together and combine
  3. Add eggs yolks one at a time to the creamed butter and sugar mixture and mix well
  4. Add vanilla and mix well
  5. Add dry ingredients to wet ingredients and stir to combine until the dough forms a ball
  6. Divide the dough into 2 balls and shape into 2 flat discs. Wrap each disc in plastic wrap and put in refrigerator until ready to use

For the Mixed Berry Filling

  1. Combine berries, sugar, flour, lemon zest and lemon juice in a large bowl. Toss gently and set aside. If using frozen berries put mixture in freezer to keep berries frozen
  2. Pre-heat the oven to 375 ?F and line a large baking sheet with parchment paper
  3. Remove dough from refrigerator and cut each disc into 4 pieces
  4. Form a ball with each piece of dough and flatten the ball between 2 pieces of plastic wrap
  5. Using a rolling pin, roll each plastic lined dough piece into a circle 5 to 6 inches in diameter and about 1/8th of an inch thick
  6. Transfer rolled dough to refrigerator
  7. Continue to roll each piece of dough and place in refrigerator immediately after rolling
  8. Assemble tarts one at a time. Place rolled dough, one at a time on parchment lined baking sheet and spoon ½ cup of fruit mixture onto the circle, leaving a 1-1.5 inch border around the edges.
  9. Using your hands, bring the dough’s edges over the top to envelope the fruit mixture, folding in the edges and patching up any holes
  10. Repeat with remaining dough and berries
  11. Bake for 20-25 minutes, or until crust is golden brown and the fruit is bubbling.
  12. Let cool for 10 minutes before transferring to plates
  13. Serve warm or at room temperature with coconut cream, homemade whipped cream or vanilla ice-cream

Comments (1)

  1. Clever Girl Reviews says:

    Darn, I was hoping the dough would be eggless!

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